Caramelised banana & ginger upside down cake

Caramelised banana & ginger upside down cake

Caramelised banana & ginger upside down cake

We're always on the hunt for inspiration to keep banana loving monkeys happy. so, we asked Kelly Gibney to help us out. Kelly is a wholefoods writer and Dish magazine columnist, and we're so pleased to be able to share her recipes with you.

Preheat oven to 180 degrees Celsius

Combine the banana, egg, vanilla, sugar, baking powder, ginger, mixed spice and cinnamon in a large bowl. 

Whisk together well. 

Add the almond meal and tapioca flour. 

Stir with a wooden spoon. 

Finally, stir through the melted butter.

Double line a 23cm spring-form cake pan with baking paper. This is very important otherwise you may have sugary leaks into your oven which can burn and smoke. Alternatively use a 23cm cast iron skillet (line with just a single layer)

Pour the melted butter for the topping into the bottom of the baking dish.

Sprinkle the sugar evenly over the top. Lay the sliced bananas in the bottom and pour over the cake batter. Use a spatula to smooth out the top.

Bake for 22 – 26 minutes until a skewer comes out clean when inserted. 

Let the cake sit for 10 minutes before inverting onto a plate. 

Slice and serve with fresh cream of ice cream. 

Leftover cake can be stored in the fridge for up to 3 days.

Gently reheat in the oven.
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